Recipe byThe ZestyPlate Kitchen
Tender chicken simmered in a creamy blend of coconut milk, tomato, ginger and warm spices. A comforting, lightly sweet curry, lovely with white rice.
Here chicken is simmered in a smooth, blended sauce of tomato, coconut milk, ginger and a few warm spices until it is creamy and gently fragrant. The coconut brings a soft tropical sweetness, and the dish stays mild rather than fiery. Spoon it over white rice and you have a satisfying weeknight dinner that comes together without much effort.
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Prep 15 min
Cook 25 min
Total 40 min
Easy
Scale:
- 2 Chicken Breasts
- 2 chopped Onion
- 1 clove peeled crushed Garlic
- 4 Bay Leaves
- Pinch Black Pepper
- Pinch Turmeric
- Pinch Cumin
- Pinch Salt
- 1 tablespoon Sugar
- 3 Tomato
- 1 tablespoon Ginger Paste
- 1/3 cup Olive Oil
- 1 Can Coconut Milk
- 1/2 cup Water
Nutrition (per serving)
565
kcal
22g
Protein
16g
Carbs
48g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cut the chicken into bite-size pieces. Peel and chop the onions and mince the garlic.
- Set a frying pan over medium heat. Add the oil and, once hot, soften the onion until translucent, then scoop it into a blender or food processor.
- Add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water, and blend until smooth.
- In the same pan, brown the chicken on all sides, about 3 minutes.
- Pour the blended sauce into the pan with the bay leaves, bring to a simmer, and cook until the chicken is cooked through and the liquid has turned creamy, 15 to 20 minutes.
- Lift out the bay leaves and serve with white rice.
Tips from the ZestyPlate Kitchen
- Blend the sauce until it is properly smooth for that silky, restaurant finish.
- Colour the chicken before it goes in the sauce and you will taste the difference.
- Keep the heat low while it simmers so the chicken stays tender and the sauce turns creamy.
- Fish out the bay leaves before it reaches the table.
Frequently Asked Questions
Thighs work beautifully here and stay extra juicy. Just give them a little longer in the pan so they cook right through.
It reheats well and the flavour only deepens. Warm it slowly so the coconut sauce stays smooth rather than splitting.
Fluffy white rice is the classic match, soaking up all that sauce. A few slices of fried plantain on the side are lovely too.
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